Tuesday, November 13, 2012

Something From Nothing #4: Apple Bread and Butter Pudding

With Thanksgiving coming up in a week or so, I thought I'd slide this month's Something from Nothing in a little bit early just in case someone needs an emergency recipe for the big meal.  Since not everyone has a favorite family dessert recipe or a cupboard full of ingredients, this one just might save the day.

I've had this recipe in my archives for several years now, ever since a big group of our friends got together for a pot luck supper.  Everyone brought some snack or side dish and our hosts provided the main dish.  My friend Karen volunteered the dessert and brought this easy little dish that she made from a recipe she found in the back of a British magazine.  We all loved it.

I don't remember what the main dish was, or any of the side dishes for that matter, but I never forgot her dessert.  Buttery, tart and perfectly sweet, this memorable little five ingredient dish is just "da bomb" and the fact that it takes only about 5 minutes to put together makes it all the better.

Apple Bread and Butter Pudding

I always use whatever bread I have around which is usually plain old white or wheat sandwich bread.  If you want to dress this up for Christmas, mix a handful of craisins (that have been soaked until plump in a little boiling water or hot apple juice) into the pie filling before baking.

1 - 20 ounce can apple pie filling (or any other flavor fruit pie filling that you like)
4 slices plain old white or wheat sandwich bread
2 - 3 tablespoons butter, softened to room temperature
1 - 1/2 tablespoons sugar
1/2 teaspoon ground cinnamon
Ice Cream, chilled heavy cream or cheddar cheese to serve (optional)

Preheat oven to 350 degrees. 

If apple pieces are big, I like to chop them a bit with a knife before pouring the pie filling into a 8 x 8" baking dish that has been sprayed with non-stick cooking spray; set aside.

Trim crusts from the bread and spread both sides with a generous layer of softened butter.  Stack bread on top of each other and slice in 1" square cubes.  Sprinkle the cubes over the top of the pie filling. 

Combine the cinnamon and sugar in a small cup or bowl.  Sprinkle evenly over the top of the bread. 

Cover and place into the preheated oven and bake for approximately 20 minutes.  After 20 minutes remove the cover and continue baking an additional 10 minutes or until the bread is golden brown and the pie filling is bubbly.  Serve warm plain or with ice cream, cream or a generous grating of cheddar cheese.

Serves 4 - 6


Holly @ abakershouse.com said...

I adore bread pudding! I don't think it is appreciated enough here in the States. My mother-in-law introduced me to it and I was quickly hooked! Yours looks wonderful.

DaniD said...

This bread pudding sounds amazing! I love bread pudding!! I think this would be perfect for our Thanksgiving!!

Ansh said...

I just love bread pudding. I don't know why it is not much appreciated in the US.

I can eat all of this all by myself and not bat an eye :))

Karen (Back Road Journal) said...

To me bread pudding is real comfort food. I like that it is so fast to prepare.

Karen Harris said...

Stay tuned my bread pudding loving ladies. I will soon be posting a recipe for a chocolate bread and butter pudding that will knock your socks off. I love bread pudding too!

David Crichton said...

I'm loving these something from nothing recipes. Far better than Nigel Slaters attempts.